Brew Master Saori Kobari Brews this sake 4 times a year. This Usake is Spring version called "Hanami Usagi" - ”Cherry Blossom Rabbit"

A Faint apple fruity aroma, elegant and clean finish. Kobari Toji use Fune Shibori  to press sake.  Fune Shibori is a traditional method and mainly adopted for premium Sake. Moromi is placed into sake bags and laid in a rectangular box called “fune”

During Sake Trend's interview, Kobari Toji mentioned that Usake has higher acidity applying this traditional Fune Shibori Pressing method.

Pairs well with Tomato based source and soup, Seafood, Cheese, and Olives!  

Usake is mainly served  Michelin Star restaurants in San Francisco 

Usake's Serving Temp is slightly chilled to room temperature (45-59F)

This is unpasteurized sake and Must be stored in a dark, refrigerated place.

Rice: Yume no Kori (Local Rice)

Rice polishing ratio: 60%

Alcohol percentage: 15-18%

SMV: 0  Acidity: NA
Serving Temp: 45 ̊-Room Temp

Daitengu Sake Brewery 

Motomiya, Fukushima Prefecture

Kobari Toji at Yumeno Ka sake rice field. Yumeno Ka Sake Rice is locally grown in Fukushima. This Sake Rice has fruity amora. 

Daitengu Sake Brewery is a 149 year old brewery with a long tradition of using local rice and spring water from near Mr.Adatara to make smooth, easy-to-drink, interesting sake that goes very well with all varieties of cuisine.

Founded in 1872, family owned. Crafted small-batch high quality sake in Fukushima.